Barigoule Articholes

 
Barigoule articholes

A recipe for the spring from the South, from the generous and delicious table of Philippe and Marie-Ange Ghyssels

18/04/2014

Ingredients for 4 people

4 small purple artichokes - 300g carrots - 6 spring onions - 4 large cloves garlic - wild rosemary and thyme - 250ml olive oil - local white wine - stoned green olives - pepper and salt - flat-leaf parsley

Method

Trim the artichokes and remove the leaves, then plunge into water acidulated with lemon juice - Blanch the green olives - Peel the carrots and spring onions and chop into fine dice - Sweat the vegetables in olive oil and add a generous glug of white wine - Season to taste. Add the artichokes and simmer over a low heat for 45 minutes, making sure that they do not brown or burn - Place the vegetables on 4 plates with the artichokes in the centre  - Sprinkle with chopped parsley.

 

Serve with

A Provence white, such as a ‘‘Rolle’’.

 

A recipe from
La Courtesie

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